Mexican Brisket Recipe
Description: If you’re on a quest for authentic Mexican cuisine, this Mexican Brisket recipe is a treasure straight from the heart of Mexico City, passed down from generations. Originating from the kitchen of my husband’s mother, this dish encapsulates the rich flavors and bold spices of traditional Mexican cooking. Don’t be intimidated by the extensive list of ingredients and steps; this recipe is simpler to prepare and cook than you might think. While we enjoy a bit of heat in our meals, fear not if you’re serving this to the little ones—once the chilies are removed, the sauce becomes milder but remains incredibly flavorful.
Ingredients:
- 3 1/2 lbs beef brisket
- 1 tsp coarse salt
- 2 tsp fresh ground pepper
- Flour, for dredging
- 1/2 cup carrots, chopped
- 3 onions, chopped
- 2 garlic cloves, minced
- 10 dried chipotle chiles
- 3 tbsp tomato paste
- 2 tsp dried oregano
- 1 bay leaves
- Salt, to taste
- 5 scallions, sliced
Nutritional Information (per serving):
- Calories: 1097
- Fat Content: 62.6g
- Saturated Fat Content: 15.4g
- Cholesterol Content: 260.5mg
- Sodium Content: 2848.7mg
- Carbohydrate Content: 32.8g
- Fiber Content: 3.7g
- Sugar Content: 13.7g
- Protein Content: 96.5g
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
Instructions:
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Preheat Oven: Begin by preheating your oven to 325°F (165°C).
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Season Brisket: Season the beef brisket with coarse salt and fresh ground pepper, ensuring it’s evenly coated.
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Dredge in Flour: Dredge the brisket in flour, shaking off any excess.
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Sear Meat: Heat oil in a large Dutch oven over high heat. Sear the brisket until it’s browned on all sides. Once done, set it aside.
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Sauté Vegetables: Reduce the heat to medium and add chopped carrots and onions to the Dutch oven. Cook, stirring occasionally, until they turn golden brown, approximately 8 to 10 minutes. Add minced garlic and sauté for an additional 2 minutes.
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Combine Ingredients: Return the seared brisket to the pot, and add in all remaining ingredients except for salt and garnish.
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Boil and Bake: Bring the mixture to a boil, cover the pot, and transfer it to the preheated oven. Bake for 2 1/2 hours or until the meat is tender enough to slip off a fork when pierced.
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Prepare Sauce: Once the brisket is cooked, remove it from the oven and place it on a cutting board. Cover it with a damp towel to keep it moist. Pour the broth and vegetables from the pot into a tall container, and skim off any fat that rises to the surface. Remove and discard the bay leaves and dried chilies.
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Blend Sauce: Transfer the broth and vegetables to a blender or food processor fitted with a metal blade. Purée until smooth. Adjust the seasoning with salt as needed, and strain the sauce for a silky texture.
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Reheat Sauce: Reheat the sauce in a saucepan until warm and ready to serve.
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Slice and Serve: Slice the brisket against the grain for maximum tenderness and arrange it on a serving platter. Pour the warm sauce over the brisket, sprinkle with sliced scallions for a fresh touch, and serve immediately.
Indulge in the savory flavors of this Mexican Brisket, a dish that’s sure to transport you to the vibrant streets of Mexico City with each delicious bite! 🌶🇲🇽
